This turkey taco quinoa skillet is an easy, gluten-free, delicious weeknight meal that comes together quickly. Made with cheese, quinoa, ground turkey, black beans, veggies, these ground turkey quinoa bowls will be a new favorite!
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Reviews are in and this quinoa ground turkey skillet is a family favorite. At least in our house and throughout the neighborhood.
The best part is that it’s made in 20 minutes, which is seriously a goldmine for busy athletes and families. One of my favorite tips for meal prep for athletes is to keep your pantry stocked with convenient, easy to use ingredients for busy nights.
Well, this cheesy taco skillet with ground turkey and quinoa is just that. We drew from our canned products of corn, beans and tomatoes, which we always have stocked.
Canned products are lifelines, especially for this quinoa turkey casserole.
The idea for quinoa taco meat never came to me until testing this recipe. I figured I’d add cooked quinoa because it’s so fluffy and it meshed SO WELL with the ground turkey and flavors here.
This turkey quinoa recipe will quickly become a house favorite. Even kids enjoy it, especially when served with tortilla chips or in a taco, soft or hard!
It tastes like a ground turkey quinoa casserole, and it pretty much is. Served with any toppings and sauces of your choice (guacamole, avocado, tortilla chips, salsa, extra cheese), it is fully personalizable!
Ingredients for Turkey Taco Quinoa Skillet
We’re really just combining everything here to make these delectable ground turkey quinoa bowls. So, you’ll need:
- cooked quinoa
- yellow onion
- ground turkey
- taco seasoning
- canned corn
- black beans
- fire roasted canned tomatoes
- shredded cheese
- crumbled tortilla chips
- salsa, optional
- cilantro, optional
While you can add more or reduce ingredients from here, this is usually what I prefer and what we typically keep as our pantry staples.
This ground turkey taco skillet can be as simplistic as you want or need it to be. After all, this is one of our favorite Thursday night dinners, before we’re out of food for the week and we either plan to eat out or make a grocery trip.
Ideally, your cooked quinoa is fluffy. I love mixing quinoa and ground turkey together.
You can probably make faux quinoa taco meat without the ground turkey, but I think the quinoa adds a fluffy component and it helps the meat last longer.
In other words, quinoa ground turkey is a great way to add more plant-based fiber and buff up the meal to lend more servings and leftovers.
How to Make a Cheesy Taco Skillet with Quinoa
Don’t let the quinoa throw you off. You’re just adding it cooked. So, if you have leftover quinoa from another recipe, this is a great way to use it.
Up until this point, I’d use leftover quinoa for this lemon herb cheesy quinoa, but now I think I’m more inclined to save it for this turkey taco casserole.
To start, if you don’t have pre-cooked quinoa, cook your quinoa.
While that’s working, start with cooking your onions in some olive oil and garlic, if you’d like. Then, add your ground turkey to a medium pan over high heat.
Then, you’ll add in the taco seasoning, canned tomatoes, corn and black beans. Heat and cook for a few minutes before letting it simmer.
You’ll combine everything to form this tasty ground turkey quinoa casserole.
I also love to add avocado to the quinoa ground turkey mixture, and crushed tortilla chips for some crunch.
If you’re a cilantro fan, using it as a topping is great! There really is nothing like a turkey taco casserole that you can dip chips into.
FAQ for Skillet Taco Bake
Yes, to make quinoa taco meat, just sub out the turkey and mix the quinoa with beans and other ingredients. If you did want to add another plant based protein in there, you could add tofu or tempeh. If you do add tempeh and have an air fryer, this air fryer tempeh is fantastic.
We typically serve as is, like a ground turkey quinoa casserole. I either crumble tortilla chips on top, or we’ll roll it up in a tortilla or burrito. It’s great on its own in a bowl, too. You can even serve quinoa ground turkey in a salad, too.
This skillet taco bake probably won’t need to be stored. It’s so good that we never have leftovers! If you do, let it cool completely and store in a glass container in the fridge for up to 3-4 days. You can also freeze it for 3-5 months.
If you’re not a quinoa fan or instead prefer a ground turkey and rice skillet, go right ahead. You may want to cook the rice first and then mix in with everything to soak up the flavor.
Other Easy Skillet Recipes
If you’re looking for another way to use ground turkey or turkey sausage, try this healthy turkey sausage breakfast casserole.
This turkey taco quinoa skillet is an easy, delicious weeknight meal that comes together quickly. Made with cheese, quinoa, ground turkey, black beans, veggies, this cheesy taco skillet will be a new favorite!
- 1 cup quinoa, cooked
- ½ yellow onion, diced
- 2 Tbsp olive oil
- 1 pound lean ground turkey
- 2 tsp taco seasoning
- 1 clove fresh garlic, minced
- Black beans, drained and rinsed
- ½ can fire roasted canned tomatoes
- 1 can corn
- 3/4 cup shredded cheese
- Crumbled tortilla chips
- ½ cup salsa, for topping (optional)
- Avocado, optional
- cilantro, for topping (optional)
- In a small pot, combine quinoa with liquid and cook according to directions.
- While quinoa is cooking, dice your onion. Add diced onion, ground turkey, taco seasoning and garlic to non stick skillet, cooking over medium heat.
- Add in black beans, canned tomatoes and canned corn. You can also add in optional spices such as garlic powder, paprika or red chili flakes.
- Cook on high heat for 2-3 minutes, and then simmer for 5 minutes.
- Before serving, add shredded cheese, tortilla chips, and any other toppings of choice.
You can substitute ground chicken or beef for the ground turkey, or even add in tofu or tempeh.
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Zulay Kitchen Pre-Seasoned Cast Iron Skillet 12 Inch - Heavy Duty Seasoned Iron Cast Skillet For Indoor & Outdoor Cooking - Grill, Stovetop, Induction, Oven & Campfire Safe
Happy Andes Red Organic Quinoa 3 lbs - Non Gluten, Whole Grain Rice Substitute - Ready to Cook Food for Oats & Seeds Recipes - Healthy Meal with Vitamins & Protein - Best Value Grocery Bag
Colavita Extra Virgin Olive Oil, First Cold Pressed, (2 Liters) 68 fl. oz.
Amount Per Serving: Calories: 475Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 111mgSodium: 610mgCarbohydrates: 32gFiber: 9gSugar: 5gProtein: 36g